cranberry spice cakes (adapted from epicurious)
1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
3/4 teaspoon kosher salt
1/2 teaspoon ground cardamom
1 teaspoon baking powder
1/2 teaspoon baking soda
2 heaping cups of fresh cranberries
2/3 cup sugar
2/3 cup (packed) dark brown sugar
1/2 cup neutral vegetable oil
2 large eggs
1/2 cup sour cream
1 tablespoon freshly grated orange zest
2 teaspoon freshly grated lemon zest
1 teaspoon vanilla extract
1/3 cup apple cider
preheat oven to 350f.
line muffin tins.
whisk flour and next 5 ingredients in a medium bowl and set aside. pulse cranberries in a food processor until finely chopped but not puréed; set aside.
stir sugar, brown sugar, and oil in another medium bowl to blend. add eggs one at a time, stirring to blend between additions. whisk in sour cream, orange zest, lemon zest, and vanilla.
whisk in dry ingredients in 3 additions, alternating with cider in 2 additions and whisking to blend. fold in chopped cranberries.
fill muffin tins 3/4 full. bake, rotating pan halfway through, until a tester inserted into center of cake comes out almost clean, 35 minutes. transfer pans to a wire rack; let cake cool in pan for 15 minutes. turn out and let cool.
lemon glaze
1 cup powdered sugar
2 teaspoons freshly grated lemon zest
3 tablespoons strained fresh lemon juice
1/8 teaspoon salt
whisk powdered sugar, lemon zest, lemon juice, and salt in a small bowl. spread glaze over warm cake and let stand until glaze becomes crackly, about 1 hour.
